In Healthy, Recipe, Salad, Vegetables on
June 3, 2018

Roasted Vegetable Salad

I can’t believe it’s June already, and the sudden change in weather is a sure sign that winter is well and truly here!

Which means, I’m doing away with the light green salads, and churning our the hearty soups, stews and curries in my kitchen!

But I’m not completely saying goodbye to salads. For something quick, and not so heavy, wintery salads make a great meal. Roasted vegetable salads are my go to in winter- just throw them in the oven to cook, then toss with a some salad leaves and a light dressing. It works well because almost all the winter veggies are great for roasting!
To mix things up, I made this one with and almond gazpacho as a dressing- totally inspired by Left of Field’s Spring Veggie Salad. It’s a simple mixture of almonds blended with garlic, vinegar and oil to make a unique creamy nutty dressing.

Plus, nuts are a great way to add in some extra healthy (unsaturated) fats into your diet. And there’s plenty of other benefits as well– there is research to suggest that eating nuts is associated with lower risk of heart disease!

Infact, we recommend having a serve (handful) of nuts every day? Do you get eat nuts daily?

Roasted Vegetable Salad
Serves 4
A delicious, colourful roasted vegetable salad with creamy almond gazpacho dressing
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. ½ butternut pumpkin, peeled, chopped coarsely
  2. 1 large Eggplant, thinly sliced lengthways
  3. 3 medium Zucchini, thinly sliced lengthways
  4. 1 red capsicum, seeded, cut into chunks
  5. 1 medium (170g) red onion, peeled, cut into eighths
  6. 2 bunches asparagus
  7. 2 Tablespoons Extra Virgin Olive Oil
  8. Sea salt
  9. 75g baby spinach leaves
  10. ¼ cup loosely packed coriander leaves , coarsely chopped
  11. ¼ cup toasted pepitas
For the Almond Gazpacho
  1. 100g fresh shelled almonds or ground almonds
  2. 25g fresh white sourdough bread, crusts removed, soaked in water
  3. 1 garlic clove, peeled
  4. Half a white onion, diced
  5. 100g sultana grapes, washed and picked
  6. 25 ml red wine vinegar
  7. 20ml extra-virgin olive oil
  8. sea salt
Instructions
  1. Preheat the oven to 220°C (200°C fan-forced). Line two large oven trays with baking paper.
  2. Divide pumpkin, eggplant, zucchini, capsicum and onion between trays. Brush with oil; sprinkle with sea salt. Roast for 25-30 minutes or until tender and golden. Roast asparagus on separate tray for 10 minutes until tender.
  3. Layer spinach, vegetables, coriander and pepitas on a plate; top with almond gazpacho before serving.
For the Almond Gazpacho
  1. Put the almonds, sourdough, garlic, onion and grapes into a large bowl and use either a bar blender or a hand-held blender to puree all the ingredients together. Once smooth, leave the blender on the lowest power, add half the vinegar and slowly drizzle in the oil. Taste and adjust seasoning with remaining vinegar and salt.
  2. Place in the refrigerator and rest for six hours before serving.
Adapted from Aldi
Adapted from Aldi
Berry Nutritious http://berrynutritious.com.au/
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